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Passover pizza or just gluten-free April 7, 2015

Filed Under: italian seasoning - Sue Fuirst @ 12:14 pm
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cauliflower pizzaPassover: a week of no bread.  Okay, the holiday is more than just the lack of leaven, but for many of us that’s what it pretty much boils down to.  As you all know, I’ve been baking a lot of bread lately and this week is putting me into wild yeast withdrawal.  So, I hit the “inter-web” in search of bread-like alternatives and played with this one.  My family thinks it’s a year-round keeper.

Cauliflower Pizza Crust

1 large head of cauliflower, cut into florets

3 eggs

¾ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1-2 Tb olive oil

1 Tb Basics Fuirst Italian Seasoning

Preheat oven to 450º.  Line a baking sheet with a silpat or parchment paper.  Spray with oil (Pam).

Place cauliflower in the bowl of a food processor and pulse until it resembles coarse sand.  This may be best done in smaller batches.  When all of the cauliflower is processed, place in a bowl, cover with towel and place in microwave for 7 minutes.  Remove and let cool slightly.  Line a colander with a cheese cloth or thin dish towel.  Place cauliflower in colander and let drain.  This can be done early in the day or just before cooking the crust.

 Beat eggs with Basics Fuirst Italian Seasoning in a large bowl.  Add mozzarella and Parmesan cheeses.  Squeeze out any excess water from cheese-lined cauliflower and place in bowl with egg mixture.  Mix well.  Add olive oil to moisten.

Spread cauliflower mixture onto prepared pan, about ½” thick.  It may not cover the entire pan.  Bake in hot oven for 15 minutes until edges begin to brown.  Remove pan from oven.

Raise oven temp to broil.

Cover cauliflower crust with your favorite pizza sauce, cheese and toppings.  Broil until cheese melts, about 5 minutes.  Remove, cut into slices and enjoy.  Best eaten with fork and knife.

Cauliflower Pizza Crust

Filed Under: italian seasoning,Recipe - Sue Fuirst @ 11:47 am
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cauliflower pizza

Cauliflower Pizza Crust

1 large head of cauliflower, cut into florets

3 eggs

¾ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1-2 Tb olive oil

1 Tb Basics Fuirst Italian Seasoning

 

Preheat oven to 450º.  Line a baking sheet with a silpat or parchment paper.  Spray with oil (Pam).

Place cauliflower in the bowl of a food processor and pulse until it resembles coarse sand.  This may be best done in smaller batches.  When all of the cauliflower is processed, place in a bowl, cover with towel and place in microwave for 7 minutes.  Remove and let cool slightly.  Line a colander with a cheese cloth or thin dish towel.  Place cauliflower in colander and let drain.  This can be done early in the day or just before cooking the crust.

Beat eggs with Basics Fuirst Italian Seasoning in a large bowl.  Add mozzarella and Parmesan cheeses.  Squeeze out any excess water from cheese-lined cauliflower and place in bowl with egg mixture.  Mix well.  Add olive oil to moisten.

Spread cauliflower mixture onto prepared pan, about ½” thick.  It may not cover the entire pan.  Bake in hot oven for 15 minutes until edges begin to brown.  Remove pan from oven.

Raise oven temp to broil.

Cover cauliflower crust with your favorite pizza sauce, cheese and toppings.  Broil until cheese melts, about 5 minutes.  Remove, cut into slices and enjoy.  Best eaten with fork and knife.

Bolognese Sauce March 11, 2014

Filed Under: italian seasoning,Recipe - Sue Fuirst @ 12:33 pm

Bolognese Sauce

 

2 Tb olive oil

2 lbs ground beef, veal and pork mix

1 lb sweet Italian sausage, removed from casings

1 onion, diced

1 rib celery, diced

1 carrot, diced

4 cloves garlic, diced

1 Tbsp Basics Fuirst Italian Seasoning

1 bay leaf

pinch of red pepper flakes

½  cup red wine

1 cup beef broth

2 28-oz boxes or cans chopped plum tomatoes

1 28-oz boxes or cans tomato puree

Kosher salt and pepper

Heat olive oil in a large pot over medium heat.  Add ground meat and cook until no longer pink.  Remove from pot, drain off fat and set aside in a bowl.  Add sausage to pot and cook until no longer pink, breaking apart as it cooks.  Add to bowl with ground meat.  Place the onions, carrots, celery and garlic in the pot and sauté for 10 minutes to soften the vegetables.  Add meat to the vegetables.  Raise the heat to medium hight and add the wine.  Let the liquid boil for one minute.  Add beef stock. Lower heat back to medium, add Basics Fuirst Italian Seasoning, red pepper flakes and bay leaf and stir.  Pour chopped tomatoes and tomato puree into pot. Season generously with salt and pepper.   Reduce heat to low and simmer sauce for about 2 hours.  If sauce begins to thicken more than you like, partially cover.

Serve over cooked pasta or wonderful as a base for lasagna.  Freezes very well.

 

 

A Jewish Girl’s Delicious Bolognese

Filed Under: italian seasoning - Sue Fuirst @ 11:44 am
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Bolognese Sauce

 

2 Tb olive oil

2 lbs ground beef, veal and pork mix

1 lb sweet Italian sausage, removed from casings

1 onion, diced

1 rib celery, diced

1 carrot, diced

4 cloves garlic, diced

1 Tbsp Basics Fuirst Italian Seasoning

1 bay leaf

pinch of red pepper flakes

½  cup red wine

1 cup beef broth

2 28-oz boxes or cans chopped plum tomatoes

1 28-oz boxes or cans tomato puree

Kosher salt and pepper

Heat olive oil in a large pot over medium heat.  Add ground meat and cook until no longer pink.  Remove from pot, drain off fat and set aside in a bowl.  Add sausage to pot and cook until no longer pink, breaking apart as it cooks.  Add to bowl with ground meat.  Place the onions, carrots, celery and garlic in the pot and sauté for 10 minutes to soften the vegetables.  Add meat to the vegetables.  Raise the heat to medium hight and add the wine.  Let the liquid boil for one minute.  Add beef stock. Lower heat back to medium, add Basics Fuirst Italian Seasoning, red pepper flakes and bay leaf and stir.  Pour chopped tomatoes and tomato puree into pot. Season generously with salt and pepper.   Reduce heat to low and simmer sauce for about 2 hours.  If sauce begins to thicken more than you like, partially cover.

Serve over cooked pasta or wonderful as a base for lasagna.  Freezes very well.

 

 

Meatloaf October 26, 2013

Filed Under: italian seasoning,Recipe - Sue Fuirst @ 6:42 pm

Basics Fuirst Meatloaf

 

2 lbs meatloaf mix (1/3 each of ground beef, veal, pork)

1 cup unseasoned bread crumbs

2 eggs

4 oz tomato sauce (1/2 of an 8 ounce can, not pasta sauce)

2 tablespoon grated onion

1 tablespoon Basics Fuirst italian Seasoning

1 Tb Dijon mustard

Kosher salt and ground pepper, to taste

¼ cup ketchup or remaining 4oz tomato sauce

 

 

Preheat oven to 375º.  Line a baking sheet with foil or parchment.

 

Place all ingredients except ketchup, in a bowl or bowl of mixer.  Gently mix to combine.   Shape into a loaf and place on baking sheet.  Brush top with ketchup.

 

Bake for 1 hour.

 

Serves 8.